Best 5 Low Carb Pasta Recipes

LOW-CARB ZUCCHINI PASTA

Steps:

• Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
• Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

LOW CARB PASTA

Steps:

• Combine the dry ingredients together add the egg and water and mix well.
• It will be a sticky dough.
• Divide the dough in half.
• Take a half at a time and dust your work surface with protein powder.
• Liberally dust the dough and roll out very very thin on your work surface.
• Fold the dough in half and cut into strips with a very sharp knife.
• Place the cut strips on to a dry towel and let them air dry for 2 hours.
• To cook drop noodles into boiling salted water.
• Use a large pot- water foams.

LOW CARB LEMON GARLIC PASTA WITH TOFU AND BROCCOLI RECIPE BY TASTY

Steps:

• Heat olive oil in a skillet and cook tofu over medium high heat until crispy.
• Remove from the skillet and add broccoli, garlic, and water.
• Steam broccoli until beginning to soften.
• While broccoli is steaming, rinse noodles under warm water.
• Add noodles to skillet and cook for a few minutes.
• Add in hummus, nutritional yeast, parmesan cheese, garlic powder, salt, pepper, crushed red pepper, and the juice of 1 lemon.
• Add tofu back to skillet and cook until everything is combined.
• Serve with extra lemon juice and seasonings to taste.

EASY LOW CARB PIZZA SAUCE (AND PASTA SAUCE BASE)

Steps:

• 1. Place tomato paste in a small mixing bowl. Add water, using some of the water to rinse the last of the paste out of the cans. Stir well. (I whisk it with a fork.).
• 2. Add seasonings and stir again. You will have a very thick pizza sauce; add more water if you like a thinner sauce.
• 3. Refrigerate leftovers up to one week; freeze for up to a year.

LOW-CARB PESTO CHICKEN & VEGGIE PASTA RECIPE - (4.5/5)

Steps:

• Heat the oil in a large skillet over medium-high heat. Once simmering, add the chicken. Season with salt and pepper. Let cook for 7 minutes, then add in the corn and tomatoes. Cook for another 5-10 minutes, or until chicken is cooked through and no longer pink on the inside, the corn has turned bright yellow and the tomatoes have cooked down. Meanwhile, place all of the ingredients for the pesto into a food processor, and pulse until creamy. Season to taste with salt and pepper, and adjust seasoning, if needed. Toss the pesto and zucchini noodles in a large mixing bowl until combined. Once the chicken, corn and tomatoes are done, toss with the pesto noodles. Divide onto plates, and serve. Nutrition Information Serves: 4 | Serving Size: 1/4 recipe Per serving: Calories: 245; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 13g; Cholesterol: 16mg; Sodium: 175mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 3g; Protein: 10g Nutrition Bonus: Potassium: 284mg; Iron: 11%; Vitamin A: 38%; Vitamin C: 41%; Calcium: 2%